As Executive Chef at the new 487-room Hyatt Times Square, Nicholas Pelliccione is responsible for ensuring that the hotel’s cuisine reflects the sophistication, glamour and commitment to quality of the hotel itself. In addition to creating the menus and directing the kitchens for the hotel’s street-level T-45 Diner and elegant rooftop, he oversees catering for the upscale weddings, meetings and special events held in the hotel’s 8,000-square feet of extraordinary indoor and outdoor function space.
Brooklyn born and raised, Pelliccione learned the importance of fresh ingredients and careful food preparation growing up in his Italian-American family’s kitchen and at his first job, making bagels from scratch in a local bakery. Formally trained at the French Culinary Institute, he also earned certificates from Cornell University in Food and Beverage Management.
Pelliccione’s varied professional resume includes high-level positions at several five-star New York City hotels, including the Waldorf Astoria, New York Palace and The Peninsula as well as acclaimed NYC restaurants such as Bowery Diner, Giovanni Rana Pastificio e Cucina and Café Gray.
Prior to joining the Hyatt Times Square, he served as Chef de Cuisine and worked with celebrity chef/owner Mathieu Palombino to create the menu for the opening of The Bowery Diner, which took top spot in Gallot’s “Best New York Diners” list, and then as Executive Sous Chef at the casual gourmet Italian restaurant, Rana Pastifico e Cucina.